Ingredients
- 6 Heritage chicken breats (If using whole, skin-on breasts, they must be seasoned, floured and pan browned - if boneless, just add to the finished gravy and cook till tender.)
- 1/2 cup Bacon drippings or other oil
- 3/4 cup Flour
- 1 Chopped onion
- 1 Chopped bell pepper
- 3 stalks Celery, chopped
- 1 bottle Beer or, 1 cup chicken stock
- 3 cloves Garlic, minced
- 2 tsp Thyme
- 1 Bay leaf
- 2 tbsp Hot sauce
- To taste Salt and pepper
Heritage Chicken Etouffee
Meal: Dinner
Cuisine: American
Ingredient: Chicken
Season: Summer
Contributor: Poppy Tooker for Slow Food USA
Directions
6 SERVINGS
- Make a dark brown roux by cooking the flour and oil. Add the onions and allow them to caramelize in the dark roux. Then, add the celery and bell pepper and cook until the vegetables are tender.
- Add the can of beer or stock and the remainder of the seasonings. Simmer together briskly for 10 minutes, then add the chicken breasts and reduce the heat to a simmer and cook tightly covered until the chicken is tender.
- Serve on a bed of rice.
About Ark of Taste
The US Ark of Taste is a catalog, managed by Slow Food USA, of more than 200 delicious, place-based foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates. To find producers of the Ark food used in this recipe, visit our website: http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/
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